Grilled Green Onions Recipes

GRILLED GREEN ONION BURGERS

Steps:

• In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings., Meanwhile in a large bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm., In the same skillet, cook mushrooms in 2 tablespoon bacon drippings over medium-high heat until golden, 5-7 minutes. Add bok choy to skillet; cook until tender. Remove and keep warm., In the same skillet, fry eggs in remaining bacon drippings over medium heat until desired doneness. Serve burgers on buns with bacon, bok choy, mushrooms and fried egg.

GRILLED GREEN ONIONS

Steps:

• Wash the onions thoroughly.
• Place whole onions on a sheet of foil.
• Place the butter over the onions.
• Sprinkle with garlic salt and pepper.
• Fold the foil over the onions and seal the edges so the butter steams the onions.
• Place on a hot grill until warmed through, about 10 minutes.
• Be careful when opening, the steam will be hot.

GRILLED STEAK AND GREEN ONIONS

Steps:

• Cut off all but 1 inch of the green top from each onion; discard. Place onions in large resealable plastic bag. Add steak and 1/2 cup each of the orange juice and dressing; seal bag. Refrigerate 4 hours or overnight to marinate.
• Preheat grill to medium-high heat. Remove steak and onions from marinade; discard bag and marinade. Grill steak and onions 15 min. or until steak is cooked to medium doneness (160°F) and onions are tender, turning occasionally. Meanwhile, combine remaining 1/4 cup dressing, 1/2 cup orange juice and the chopped orange in saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 2 min. Remove from heat; stir in the cilantro.
• Cut steak across the grain into thin slices. Serve steak and onions with the orange sauce.

GRILLED GREEN TOMATOES & ONIONS

Steps:

• Brush tomato and onion slices with oil and grill over medium-low heat turning once or twice, until lightly charred and soft.
• Cover bottom of shallow dish with grilled tomato slices in overlapping rows.
• Separate grilled onion slices into rings and scatter over tomatoes.
• In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved.
• Let cool.
• Stir again and pour over grilled tomatoes and onions.
• Cover and let stand 2 hours at room temperature, or up to 8 hours in refrigerator.